WOW! Check out the flavors in this amazing Baked Ricotta Dip with Parmesan and Tomatoes! When you need a shareable appetizer or snack, this amazing keto ricotta dip will surely impress! Not only is it deceptively easy to make, but it’s irresistible with all your favorite dippers! Hungry? Read on and I, Chef Jenn, will share with you all my chef secrets to make this amazing keto dip perfectly every time!
This baked ricotta dip recipe is creamy, cheesy, and those tomatoes on top? WOW! Talk about flavor! This stunning dip is perfect with all your favorite keto dippers. And it bakes up so light and creamy that everyone will want to dig into it!
What You Need To Make Baked Ricotta Dip with Parmesan and Tomatoes
- Oven-safe small casserole dish – I LOVE these small cast iron dishes (and collect way too many of them!)
- Ricotta – get extra smooth if you can find it
- Olive oil
- Parmesan cheese – now’s the time to use the good stuff!
- Sharp cheddar
- Shallot – see my notes below
- Grape tomatoes
- Balsamic vinegar
- White pepper – see my notes below
Shallots? What’s a Shallot?
Shallots look like small onions. They’re sold in grocery stores near the onions and garlic, but they’re not an onion. Shallots are related to onions and garlic, but they have a much milder and sweeter flavor than onions. I LOVE using shallots. They can be eaten raw, without that sharp oniony-ness, and they go sooo nicely in soups, salads, and whenever there are more delicate flavors.
White Pepper? What’s White Pepper?
When you’ve got a white sauce, white soup, or in this case, a white dip, nothing looks odder than having big, black pepper flakes in it. Enter white pepper. White peppercorns are actually the same as black peppercorns, but they’ve been treated to a bath before drying. When soaked, the outer black layer comes off, revealing the creamy white peppercorn. When dried and ground, it has a milder flavor that works so nicely with more delicate dishes like this one.
How To Make This Ricotta Cheese Dip with Parmesan and Tomatoes
You make this deeelish baked ricotta dip in two parts:
A) The Dip – Put the oil, ricotta, garlic, and sharp cheddar, salt, and pepper into a food processor and pulse until it is creamy and smooth. Spoon this out into a cute cast iron dish.
B) The tomatoes – Sautee the shallot and tomatoes in oil over medium-low heat until the shallots are translucent and the tomatoes start to burst. Add the balsamic, basil, and season with salt and pepper.
Bake this easy ricotta dip recipe in the oven, removing it when it is bubbly and golden brown. Add the warm tomato mixture on top, and dig in!
CHef Jenn’s Tips
- Ricotta comes in a variety of ways. You can find low-fat, full fat, smooth, and extra smooth ricotta. Ricotta has a grainy texture, so for the very best results, use full fat and extra smooth ricotta.
- Can’t find extra smooth ricotta? Pulse it a few extra times in the food processor to get it a bit creamier.
- Balsamic vinegar? You bet – balsamic is a bit higher in carbs but with 1 tbsp in this recipe, it won’t add a measurable number of carbs to each portion. Unless you eat the whole thing!
- Parmesan cheese goes on top of this dish. Use the good stuff! Now’s the time to use the expensive block you’ve been hoarding in your fridge. Tell me I’m not the only one who does this!
What To Serve With This Keto Baked Ricotta Appetizer
I love toasting up some low-carb tortillas – I just cut them into wedges and pop them in a toaster oven (or air fryer) and crisp them up. They’re the perfect low-carb crunchy vehicle for this dip.
I also love adding this baked keto dip to a fun lineup of appetizers, like these low carb Sausage Pinwheels.
Frequently Asked Questions
Sadly, no. The ricotta will give off a lot of water after it’s been frozen and thawed, as will the tomatoes. This is a dish best eaten fresh. The good news is that it’ll keep for 4-5 days in the fridge, tightly covered.
Absolutely! The ricotta mixture can be prepared up to 2-3 days ahead of time. Same with the tomatoes – then simply bake the ricotta and warm the tomatoes. Add the warmed tomato mixture to the baked ricotta dish and you’re all set to serve!
You bet it is! The only ingredient to be careful of is the balsamic vinegar and this recipe uses so very little of it. Watching your carbs? Dig into this baked ricotta dip recipe guilt-free!
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Step By Step Process
Baked Ricotta Dip with Parmesan and Tomatoes
For the dip:
- 2 cups ricotta extra smooth
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 cup sharp cheddar cheese shredded
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/4 cup parmesan cheese shredded
For the topping:
- 1 tbsp olive oil
- 2 cups grape tomatoes
- 1/4 cup sliced shallots
- 1 tbsp balsamic vinegar
- 2 tbsp finely chopped fresh basil
- 1/4 tsp salt
To make the dip:
- Pulse the ricotta, garlic, oil, sharp cheddar, salt and pepper in a food processor until it is creamy and all combined.
- Spoon the ricotta filling into a small (2-3 cup) oven-safe casserole dish and top with the Parmesan cheese.
- Bake in a pre-heated 400-F oven for 10-12 minutes or until hot and bubbly.
To make the tomato topping:
- Sautee the shallots and tomatoes in a medium skillet over medium-low heat until the tomatoes start to burst. Stir often.
- Once most of the tomatoes have burst, add the balsamic vinegar and turn off the heat. Season with salt and stir in the basil.
To assemble the dip:
- Add the warm tomato topping to the top and center of the baked ricotta dip and serve!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.